Heather honey

Some phenolic acids such as ellagic acid can be used as floral markers of heather honey (Cherchi et al., 1994 Ferreres et al., 1996a,b), and the hydroxyciimamates (caffeic, p-coumaric, and ferulic acids) as floral markers of chestnut honey (Cherchi et al., 1994). Pinocembrin, pinobanksin, and chrysin are the characteristic flavonoids of propolis, and these flavo-noid compounds have been found in most European honey samples (Tomas-Barberan et al., 2001). However, for lavender and acacia honeys, no specific phenolic compoimds could be used as suitable floral markers (Tomas-Barberan et al., 2001). Other potential phytochemical markers like abscisic acid may become floral markers in heather honey (Cherchi et al., 1994). Abscisic acid was also detected in rapeseed, lime, and acacia honey samples (Tomas-Barberan et al., 2001). Snow and Manley-Harris (2004) studied antimicrobial activity of phenolics. 

Ferreres, F., Andrade, P., and Tomas-Barberan, F. A. (1994b). Flavonoids from Portuguese heather honey. Z. Lebensm. Unters. Forsch. 199,32-37. 

Tan, S. T., Wilkins, A. L., Holland, P. T., and McGhie, T. K. (1989). Extractives from New Zealand unifloral honeys. 2. Degraded carotenoids and other substances from heather honey. /. Agric. Food Chem. 37,1217-1221. 

The concentration of phenolic acids can vary from 0.01 to 10 ppm (Anklam, 1998). The dominant acids are gallic acid and p-coumaric acid, followed by the caffeic, ferulic, ellagic, chlorogenic, syringic, vanillic, cinnamic, and p-hydroxybenzoic acids (Baltrusaityte et al., 2007 Bertoncelj et al., 2007 Estevinho et al., 2008). The high concentrations of benzoic, phenylacetic, mandelic, and (S-fenil lactic acids (Anklam, 1998) can be used in the identification of heather honey. 

Because honey is the only source of organic flavorants and sugar, its composition clearly sets limits on the final quality of mead. For example, Pereira (2008) demonstrated that between a dark (heather) and light (rosemary) honey, the heather honey produced the more appreciated mead. This occurred, regardless of yeast strain or supplement. To date, yeast strains isolated from honey have not shown any advantage over easily obtained commercial strains. 

Castro-Vasquez, L., Diaz-Maroto, M. C., Gonzalez-Vinas, M. A., and Perez-Coello, M. S. (2009). Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem. 112,1022-1030. 

Assmann-WerthmilUer, U., Werthmiiller, K. and Molzahn, D. (1991). Cesium contamination of heather honey. J. Rad. Nucl. Chem. Art. 149,123-129. 

A control series of nectar honey types was collected during the summer months from 1990 to 1996 from the whole Croatian territory. Since 1993, samples of honey have been collected regularly in the summer and early autumn from the Gorski Kotar area, Croatia. A long-time series of various types of honeydew honey and heather honey was collected in Austria, Germany, and Slovenia from 1952 through 1995. 

Honey flavor. Over 300 (partly species-specific) components of H. from different origins are known. Of general importance are aromatic carboxylic acids such as cinnamic acid and phenylacetic acid (CjHjOj, Mr 136.15) and esters, in addition phenylacetaldehyde, j8-damascenone, and phenolic compounds such as p-anisaldehyde, eugenol, and 4-vinylguaiacol. A typical consitituent of lime honey is linden ether (C,oH,40, Mr 150.22), of heather honey dehydrovomi-foliol (CijHigOj, Mr 222.28). 

Classens Lise Halsnses Bryghus Pale Ale Chamomile and heather honey... 

Ferreres F, Andrade P, Gil MI, Tomas-Barberan FA. Floral nectar phenoUcs as biochemical markers for the botanical origin of heather honey. Fur Food Res Technol. 1996 202 40 -44. 

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